- Peel and slice the potatoes into wedges.
- Blanch the potatoes in water.
- Fry the potatoes in a non-stick pan with the liquid Clarified Butter.
- Put them with salt and rosemary in an oven at 180°C.
- Before serving, coat with liquid Roasted Butter.
4 servings
By Walter Zanoni, Chef, lecturer and consultant
600 g | Primura potatoes |
40 g | Liquid Clarified Butter 99,9 % fat |
10 g | fine salt |
4 g | Rosemary |
100 g | Green beans |
20 g | Snow peas |
40 g | Chicory |
100 g | Fennel |
100 g | carrots |
600 g | Pork tenderloin |
60 g | Liquid roasted butter 98 % fat |
40 g | Liquid Clarified Butter 99,9 % fat |
2 g | Garlic |
2 g | Thyme |
5 g | Rosemary |
20 g | Roasted hazelnut pieces |
20 g | Mandorle in pezzi |
10 g | Chopped pistachio |
5 g | salt |
400 g | Roast potatoes |